Ella’s Island: Knishes



  • Mashed potatoes
    • 4-5 large yukon gold potatoes
    • 2 cups fage
    • pint of heavy cream
    • 12 oz whole milk
  • Puff Pastry – 1 package, defrosted
  • Seasoning mix
    • 1 part each mustard powder, onion powder
    • 2 parts each garlic powder, paprika, brown sugar
    • 4 parts each coriander, salt
    • 8 parts fresh black pepper


  • Skin and boil the potatoes
  • After allowing to cool, combine potatoes and dairy in a food processor and puree until very smooth
  • Add the seasoning mix a little bit at a time until it has the desired spice level. I used about 1/4 cup seasoning but would have enjoyed even more spice
  • Flour your working surface
  • Roll the puff pastry out until about 1/2 thickness of how it comes in a conventional package
  • Cut the puff pastry into squares
  • Put a square on your palm, spoon 1-2 tsp of mashed potato into the center, and then pinch the dough around the sides of the potato so that the puff forms a cup and the potato peeks out the top, like a shumai
    • Retrospectively, using wonton wrappers instead of puff would have saved a lot of effort. But, the puff was deeelicious.
  • 425 for 15-20 minutes and serve hot

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